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Iron-binding protein, immune support
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 gram (small) of Lactoferrin (1 g) has 4 calories. That works out to 390 calories per 100 g. It contains 0 g of carbs, 1 g of protein, 0 g of fat and 0 g of fiber. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 gram (small) · 1 g
4
KCAL / 1G
Carbs
0g
· 0% DV
Protein
1g
· 2% DV
Fat
0g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 100% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 4 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.2 mg | 0% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 g | 1 g | 4 kcal |
| 1 teaspoon (medium) | 3 g | 12 kcal |
| 5 g | 5 g | 20 kcal |
| 1 tablespoon (large) | 8 g | 31 kcal |
| 10 g | 10 g | 39 kcal |
| 30 g | 30 g | 117 kcal |
| 100 g | 100 g | 390 kcal |
Calculated from 390 calories per 100 g.
Lactoferrin is an iron-binding protein found in milk and other body fluids. It is sold as a supplement and studied for roles in iron handling and immune function, but it is not an established treatment for infections or other illnesses.
Lactoferrin binds iron, and research has examined whether supplements may affect iron status. It is not a proven stand-alone treatment for iron deficiency; the cause and appropriate treatment should be determined from a person’s clinical assessment.
No. Bovine lactoferrin comes from cows, while human lactoferrin is produced by the human body; they are related proteins but not identical. Most lactoferrin supplements use the bovine form.
Lactoferrin is being studied for its effects in the digestive tract, including how it interacts with microbes and the gut lining. These findings do not establish it as a treatment for digestive conditions, and supplement benefits are not guaranteed.
Lactoferrin and iron supplements may be used together, but combining them is not known to be necessary or beneficial for everyone. If you take prescribed iron or have been diagnosed with iron deficiency, discuss adding lactoferrin with your healthcare professional.
Lactoferrin is generally well tolerated, though some people may experience digestive discomfort. Because supplements are often made from cow’s milk, anyone with a milk allergy should avoid assuming that a lactoferrin product is safe.
There is no universally established best time to take lactoferrin. Directions vary by product and form, and evidence does not establish that taking it on an empty stomach or at a particular time improves its effects.
The safety and usefulness of lactoferrin supplements during pregnancy are not established for every situation. Ask your prenatal care professional before using one, especially if you are taking it to address low iron or another health concern.
Lactoferrin occurs naturally in human milk, especially colostrum, and in cow’s milk. Colostrum contains more than ordinary milk; many supplements are made from bovine milk rather than extracted from common foods.
Some lactoferrin may resist digestion, but the amount that remains intact can depend on processing and digestive conditions. Finding lactoferrin in a supplement does not by itself show how much reaches the gut unchanged or what effect it will have.
Vitamins
B12
0.01µg · 0% DV
B2
0mg · 0% DV
B5
0mg · 0% DV
B1
0mg · 0% DV
Minerals
Zinc
0.02mg · 0% DV
Phosphorus
0.8mg · 0% DV
Iron
0.02mg · 0% DV
Calcium
0.6mg · 0% DV
Sodium
1.2mg · 0% DV
Potassium ⭐
0.9mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 4 calories in 1 gram (small) (1 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Lactoferrin is an iron-binding protein found naturally in milk and other body fluids. As a food product, it is usually sold as a supplement powder or in capsules rather than used as an everyday cooking ingredient.
The taste and texture depend on the product; powders can be stirred into water or another drink, while capsules are taken according to their label. It is not commonly served as a dish or breakfast food in the places where English is spoken. The nutrition listing gives 95 g of protein per 100 g, but a typical serving is about 1 g. If you use it, follow the serving directions on the product rather than treating it like a regular portion of food.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.